Vegan Pineapple Coffee Cake
17 ingredients
9 steps
Ingredients
- Dry Ingredients
- 1 cup quick oats (not instant) or 1 cup oats (not instant)
- 1 cup whole wheat flour
- 1/2 cup vegan sugar (i.e. demerara)
- 2 teaspoons baking powder
- 1 1/2 teaspoons Ener-G Egg Substitute
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients
- 3 tablespoons water
- 1 tablespoon white vinegar or 1 tablespoon cider vinegar
- 1 cup crushed pineapple in juice, undrained
- 1/3 cup unsweetened applesauce
- Topping
- 2 tablespoons coarse sugar, such as demerara or 2 tablespoons raw sugar
- 1/2 teaspoon cinnamon
Directions
-
1Preheat the oven to 350°F.
-
2Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.).
-
3Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
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4Mix the oat flour with the other dry ingredients.
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5Add the wet ingredients and stir until moistened and completely combined, but don't overmix.
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6Pour into the prepared pan (batter will be thick).
-
7Mix together the sugar and cinnamon topping, and sprinkle it over the top.
-
8Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
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9Allow to cool for at least 15 minutes.
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